Camembert Parcels, Autumn Salad & Cranberry Dip

http://www.channel4.com/programmes/jamies-15-minute-meals/episode-guide/series-1/episode-9

Have to watch it as Jamie has taken down the recipe again.

Pasta Pesto, Garlic & Rosemary Chicken

http://www.jamieoliver.com/recipes/pasta-recipes/pasta-pesto-garlic-amp-rosemary-chicken

Pasta Pesto, Garlic & Rosemary Chicken

Swedish Meatballs, Celeriac & Spinach Rice

https://www.jamieoliver.com/recipes/beef-recipes/swedish-meatballs-celeriac-amp-spinach-r

Results: Day 8

Wow! This tastes slow cooked and the serving size is huge (it will serve 4 easily). The chicken cooks really well, sauce adds lots of smokey flavours that match the wholewheat pasta perfectly.

And yes it cooks in 15 minutes!

Overall: 10/10

Chicken Cacciatore, Spaghetti & Smoky Tomato Sauce

http://www.jamieoliver.com/recipes/chicken-recipes/chicken-cacciatore-spaghetti-amp-smoky-t

Results: Day 7

It actually cooked in 15 minutes! Result!

Pork: Very nice indeed, juicy and soft inside, crisp on outside.

Rice: Straigh forward rice, nothing to say.

Hungarian Sauce: Taste 10/10, to look at 5/10 - sort of split on serving, left a wet plate.

Overall 9/10.

Pork steaks with Hungarian pepper sauce recipe

https://www.jamieoliver.com/recipes/pork-recipes/pork-steaks-hungarian-pepper-sauce-amp-r

Results later.

The Final Results

Cost: £20 more but loads in fridge and next week should be cheaper.

Taste: Great, just one slightly dodgy recipe.

Time: All under 30 mins, some close to 15.

Repeat?: Yes, planned for next week!

I thought it would be a disaster, but it worked. Washing up is slightly increased, but that's the joy of food processor. The calories are great and I'm sure I've lost some weight (but that might be the return to walking to work). The amount of veg is insane - even though I'm used to 5 fruit and veg, this has (no delicate way to put it) changed my daily routine!

Give the recipes a go, they are fun and tasty.

Results: Day 6

Oddly nice but...

Fritters: very hard to hold shape, and only just enough for 2 let alone 4!

Tomato Sauce: Really nice but proportion to fritters ridiculous, will be eating it for lunch.

Courgette Salad: Strangely piddly, never enough for 4. Also wet when combined with sauce. Might stir fry it next time.

Overall 7/10: Tastes lovely but very wet. I mean very. All of it is so soft, needs some crunch.

Time taken: 20 mins

Ricotta Fritters with Tomato Sauce and Courgette Salad

http://www.jamieoliver.com/recipes/cheese-recipes/ricotta-fritters-with-tomato-sauce-courg

Results as always later:)

Results: Day 5

Chorizo Carbonara: Yummy… I mean Chorizo? Cheese? Pasta? How could it go wrong?

Salad: V tasty but enormous! The dressing is sweet and sharp… perfect with the carbonara.

Score: 10/10 due to the carbonara

Time: 22 mins - but 10 were waiting for pasta water as my instant boil kettle only puts out 350ml at a time! With boiling water I assume this fits well under 15 mins!

Chorizo Carbonara and Catalan Market Salad

https://www.yeovalley.co.uk/recipes/chorizo-carbonara-catalan-market-salad

 

Looks good:) As always, results later!

Results: Day 4

Salad: you think it is going to be way too minty until...

Dressing: WOW! Can I cover everything in it? It packs such a salty hot punch.

Chicken: Sticky, hot, nice. Was the drawback though as thigh and deffo needed 15 mins cooking time, pushing the whole lot back.

Score: 9/10 (due to waste and time!)

Time: 24 mins (chicken thigh needs cooking!) and any suggestions for 3/4 of a watermelon?

Sticky Kicking Chicken Watermelon Radish Salad & Crunchy Noodles

Jamie's pulled the recipe again… watch it here http://www.channel4.com/programmes/jamies-15-minute-meals/4od#3425185

Results: Day 3

Pasta and Sauce: V nice indeed, hopefully nice cold (see below)

Salad: V nice indeed, sharp and tangy.

Recipe serves 4 (but hey, usually means 3). Actually had 2 servings left (looks like lunch sorted!).

Time Taken 20 mins.

Mushroom Farfalle, Blue Cheese, Hazelnut & Apple Salad

https://www.jamieoliver.com/recipes/pasta-recipes/mushroom-farfalle-blue-cheese-hazelnut-a

Results later!

Results: Day 2

Meatballs: Awesome!

Sauce: Fresh, spicy, full of flavour

Bulgur Wheat: Looks like it will be dry but add meatballs and sauce - wow!

Time taken: 18 minutes

Score 10/10

Chilli con Carne Meatballs

http://bigspud.co.uk/2012/10/21/15-minute-chilli-con-carne-meatballs/

Jamie seems to have taken the recipe off his site:( Will report later!

Results: Day 1

Time 25 mins*

Chicken - yummy

Veg - yummy

Gratin - gonna need more than 1/2 a stock cube to season! Bits still chewy*.

 

Value for Money - was like a roast dinner quick! 10/10

 

* mitigating factors - only 2 rings, couldn't find mandolin blade so potato a bit thick as hand cut.

Golden Chicken, Braised Greens and Potato Gratin

Recipe here: http://www.jamieoliver.com/recipes/chicken-recipes/golden-chicken-braised-greens-amp-potato

Results later!

The Experiment

Delayed until tomorrow due to Skyfall:)

Did manage to get the shopping though - £102.44, so not as bad as I though and about £25 of that will be in the cupboard for future use. Only just managed to fit the veg in the fridge, so looking healthy too. Took 2 supermarkets to get everything, managed the last preserved lemons in Sainsbury's - I think the Jamie Oliver effect has lead to shortages of the oddest of ingredients - really no boneless skinless chicken thighs to be had? First cook tomorrow. 

Extra Cheesy Leek and Bacon Lasagne

Ingredients:

• 1 tablespoon olive oil
• 3 medium leeks, sliced
• 250 grams rashers streaky bacon or pancetta
• 1 knob butter
• 200 grams mushrooms, sliced
• 300 grams spinach
• 150 grams green beans, trimmed and cut into 3cm lengths
• 8 sheets dried egg lasagne
• 125 grams mozzarella, torn
• For the sauce
• 50 grams butter
• 50 grams plain flour
• 750 milliliters milk
• 2 teaspoons mustard (English)
• 100 grams cheddar, grated

Directions:

1. Heat oven to Mark 3/170°C. Heat the oil in a large pan. Add the leeks and fry on a medium heat for 5 mins, then add the bacon and fry for 3-4 mins until crispy and golden. Remove from the pan and set aside.

2. Add a knob of butter to the pan and fry the mushrooms on a medium high heat for 2-3 mins until golden. Add the spinach and cook for2-3 mins until wilted. Return the leeks and bacon to the pan and toss together with the greenbeans to mix. Season with pepper and remove from heat.

3. For the cheesesauce, melt the butter in a large pan, then stir in the flour and cook for 2-3 mins on a low heat stirring all the time. Gradually pour in the milk, stirring after each addition until smooth. Add the mustard and stir for 2-3 mins until it begins to thicken. Add the Cheddar, stir well and season.

4. Spoon a third of the bacon and veg mix into a 1.5-litre ovenproof dish, top with a layer of lasagne sheets and pour over a third of the sauce. Repeat twice, finishing with a layer of sauce. Arrange the mozzarella on top and season with pepper. Put the dish on a baking tray and bake for 25-30 mins until bubbling and cooked through.

(Serves 6)

Low-fat Sweet & Sour Pork

 

Chinese takeaways are a real treat but this tasty low-fat version of an old favourite makes a great dinner any day of the week. Try Woman's Weekly's healthier sweet and sour pork.

Ingredients:

• 2 teaspoons vegetable oil
• 350 grams pork fillet, cut into chunks
• 1 onion, peeled and cut into wedges, leaves pulled apart
• 1 red or green pepper, deseeded and cut into chunks
• Thumb-sized piece of fresh root ginger, peeled and finely sliced
• 1 cinnamon stick
• 1 can pineapple rings in natural syrup (140g drained weight - reserve the syrup), each ring cut into 8 pieces
• 1 can plum tomatoes
• 1 tablespoon tomato ketchup
• 1 tablespoon vinegar, or more, to taste
• 0.5 chicken stock cube
• 1 teaspoon flour or cornflour
• 2 tablespoons soy sauce, to taste
• To serve:
• 200 grams dried egg noodles
• 2 small heads pak choi, leaves separated and large ones chopped

Directions:

Heat the oil in a large pan and fry the pork for about 5 mins until browned on both sides. Take it out of the pan and set aside. Add the onion, pepper, ginger and cinnamon to the pan and fry for 5 minutes. Add the pineapple, 3tbsp of the pineapple's syrup, and the tomatoes, ketchup, vinegar, stock cube and 150ml (¼ pint) water. Bring to the boil, and then simmer for 10 mins to let the sauce thicken. Put the pork back in the pan and simmer for another 5 mins. Mix the flour, or cornflour, with the rest of the syrup to make a paste, add to the pan and stir until thickened. Add the soy sauce, and more vinegar if needed, to taste. Cook the noodles according to pack instructions, adding the pak choi to wilt. Serve with the sweet and sour pork. (Not suitable for freezing).

(Serves --)

An experiment...

I've just bought Jamie Oliver's 15 Minute Meals. As you have seen I've tried a recipe already, and it was good.

My proposal is to do an entire week of recipes, judge the time and the cost. Will it be worth it? Keep your eyes peeled. Experiment starts Sunday:)

Mexican BLT, chillies, guacamole and salad

Tried this Jamie Oliver 15 minute meal… Took 24 mins but was yummy!

Ingredients:

• BLT
• 4 rashers smoked pancetta
• 2 chicken breasts
• 1 pinch dried oregano
• 1 pinch cumin seeds
• 1 baguette
• Salad
• 1 little gem lettuce
• 1 bunch radishes
• 2 punnets cress
• 40 grams feta
• 2 tablespoons red wine vinegar
• 2 tablespoons extra virgin olive oil
• 8 pickled green chillies
• Guacamole
• 0.5 bunch fresh coriander
• 1 fresh red chilli
• 4 spring onions
• 2 ripe avocados
• 5 cherry tomatoes
• 2 limes

Directions:

1. Ingredients out. Oven at 130'C. Medium drying pan, medium high heat. Food Processor set to bowl blade.

2. Fry pancetta until golden. Toss chicken with oregano, cumin seeds, salt and pepper. Put in Freezer bag and bash with rolling pin till about 1.5cm thick. Add chicken to pan, turning after 3-4 minutes. Pop baguette into oven. Cut lettuce into wedges, halve the radishes and place in bowl. Snip over cress and crumble over feta.

3. Mix vinegar, olive oil and salt and pepper in small bowl. Place chillies in bowl. In processor pulse coriander, chilli, spring onions until fairly fine. Add avocado flesh and cherry tomatoes plus juice of 1.5 limes. Pulse and season to taste.

4. Return pancetta to chicken pan to warm. Remove bread from oven and cut lengthwise. Spoon guacamole into bread, tear over 1 of lettuce wedges. Slice up and add chicken, followed by pancetta. Drizzle over pan juices and scatter with coriander. Serve with lime wedges, pickled chillies in dressing, and salad.

(Serves 4)

Sweet Potato Bhuna Masala

Put those back-of-the-cupboard spices to good usein this vegetarian curry recipe.

Ingredients:

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon cardamom pods
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 garlic cloves, sliced
• 2.5 centimeter piece ginger, chopped
• 1 teaspoon curry powder
• 1 teaspoon chilli powder
• cinnamon stick
• 200 grams fresh tomatoes, chopped
• 150 milliliters coconut milk
• 100 milliliters white wine
• 450 grams sweet potato, diced
• 200 grams fresh or frozen peas
• To serve
• basmati rice
• naan bread
• mango chutney

Directions:

Place the cumin, coriander and cardamon in a frying pan over a medium heat and toast for two minutes. Grind the spices in a pestle and mortar to a fine powder. Heat the vegetable oil in a large frying pan over a low heat. Cook the onion for 18-20 minutes, or until golden-brown and caramelised. Add the garlic, ginger, ground spices, curry powder, chilli powder and cinnamon stick to the onions and cook for a further five minutes. Add the tomatoes, coconut milk, white wine and sweet potatoes and cook for 15-20 minutes, or until the potatoes are tender. Add the peas five minutes before the end.

(Serves 4)

Meatballs In Goulash Sauce

Ingredients:

• 350 grams minced beef
• 350 grams minced pork
• 0.5 medium red pepper, de-seeded and finely chopped
• 1 small onion, very finely chopped
• 1 clove garlic, crushed
• 2 level tablespoons fresh parsley, chopped
• 50 grams fresh breadcrumbs
• 1 egg, beaten
• 1 rounded tablespoon seasoned flour
• 2 tablespoons olive oil
• For the sauce:
• 450 grams tomatoes, peeled and chopped, or 1 x 14 oz (400 g) tin Italian chopped tomatoes
• 1 rounded tablespoon hot Hungarian paprika
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 0.5 medium red pepper, de-seeded and finely chopped
• 1 clove garlic, crushed
• 100 milliliters crème fraîche
• Pre-heat the oven to gas mark 1, 275°F (140°C). (For important information about gas mark 1, click here. )
• You will also need a large flameproof casserole with a 4 pint (2.25 litre) capacity and a well-fitting lid.

Directions:

1. First, make the meatballs. Place the minced meats, chopped pepper, onion, garlic, parsley and breadcrumbs in a large bowl. Mix well, then add the egg and a good seasoning of salt and freshly milled black pepper. Now combine everything as thoroughly as possible, using either your hands or a large fork.

2. Then take pieces of the mixture, about a tablespoon at a time, squeeze and roll each one into a small round - you should get 24 altogether - then coat each one lightly with seasoned flour.

3. Heat 2 tablespoons of oil in the casserole and, when it's smoking hot, brown the meatballs a few at a time. Then transfer them to a plate.

4. Next, make the sauce in the same pan. Heat the oil, add the onion and the red pepper together and cook for about 5 minutes, then add the garlic, cook for another minute and stir in the paprika and any remaining bits of seasoned flour.

5. Stir to soak up the juices, then add the tomatoes, season with salt and pepper, then bring it all up to simmering point, stirring all the time. Now add the meatballs to the sauce, bring back to simmering point, cover with a tight-fitting lid and transfer it to the middle shelf of the oven for 1 1/2 hours.

6. Just before serving, lightly stir in the crème fraîche to give a marbled effect. Spoon the meatballs on to freshly cooked noodles and sprinkle a little extra paprika on as a garnish as they go to the table.

(Serves 4)

Oven-baked Porcini & Thyme Risotto

Ingredients:

• 25 grams dried porcini
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 2 teaspoons thyme, plus extra to serve
• 350 grams risotto rice
• 750 milliliters vegetable stock
• 100 milliliters dry white wine
• 1 handful parmesan, plus shavings, to serve

Directions:

1. Put the mushrooms in a bowl, pour 425ml boiling water over and leave to soak for 10 mins. Meanwhile, heat the oil in an ovenproof pan and fry the onion for 2 mins until starting to soften. Add the garlic and cook for another min.

2. Heat oven to 190C/fan 170C/gas 5. Drain the mushrooms, reserving the liquid, and chop. Add the mushrooms, thyme and rice to the pan, then stir well. Strain over the mushroom liquid, pour in the stock and wine and bring to the boil.

3. Season to taste, cover and bake for 25 mins or until the rice is just cooked and all the liquid has been absorbed. Stir in the grated parmesan, check the seasoning and sprinkle with extra thyme leaves and parmesan shavings to serve.

(Serves 4)

Beef In Designer Beer

Ingredients:

• 900 grams braising steak, cut into 2 inch (5 cm) squares
• 425 milliliters designer beer
• 1 tablespoon olive oil
• 350 grams onions, , peeled and cut in quarters
• 2 cloves garlic, crushed
• 1 heaped tablespoon plain flour
• a few fresh thyme sprigs
• 2 bay leaves
• For the croutons:
• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 8 slices thick slices French bread cut slightly diagonally
• 150 grams Gruyere/Emmenthal
• 6 level teaspoons wholegrain mustard
• You will also need a large, solid baking sheet and a large, wide, flameproof casserole.
• Click here for SKK casseroles
• Click here for Donald Russell meat

Directions:

1. You can make the croutons well ahead of time and, to do this, pre-heat the oven to gas mark 4, 350°F (180°C). Drizzle the olive oil on to the baking sheet, add the crushed garlic, then, using either your hands or a piece of kitchen paper, spread the oil and garlic all over the baking sheet. Now place the bread slices on top of the oil, then turn them over so that both sides have been lightly coated with the oil. Bake for 20-25 minutes till crisp and crunchy.

2. When you're ready to cook the beef, lower the oven temperature to gas mark 2, 300°F (150°C). Take the flameproof casserole, place it over direct heat, then heat the oil until sizzling hot and fry the meat, 3 or 4 pieces at a time, until they turn a dark mahogany colour on all sides. Make sure you don't overcrowd the pan or they will create steam and never become brown. As you brown the meat remove it to a plate then, when all the meat is ready, add the onions to the pan, still keeping the heat high. Toss them around until they become darkly tinged at the edges - this will take about 5 minutes. After that add the crushed garlic, let that cook for about 30 seconds or so, then turn the heat down, return the meat to the casserole and sprinkle in the flour. Using a wooden spoon, stir until all the flour has been absorbed into the juices. It will look rather stodgy and unpromising at this stage but not to worry - the long slow cooking will transform its appearance.

3. Now gradually stir in the beer and, when it's all in, let the whole thing gently come up to simmering point, and while that's happening add salt, freshly milled black pepper and the thyme and bay leaves. Then, just as it begins to bubble, put the lid on, transfer it to the centre shelf of the oven and leave it there for 2 1/2 hours. Don't be tempted to taste it now or halfway through the cooking as it does take 2 1/2 hours for the beer to mellow and become a luscious sauce.

4. Just before you want to serve the beef, pre-heat the grill, spread the croutons with the mustard and sprinkle them with the grated Gruyère, then arrange them on top of the meat and pop the casserole under the grill until the cheese is bubbling. Then serve straight away.

5. This recipe is taken from Delia Smith’s Winter Collection.

(Serves 4)

In the 1960s, every other restaurant was a bistro and every other bistro served carbonnade de boeuf à la flamande, a traditional Flemish recipe that translates as beef in beer. But, like other once-hackneyed 1960s' recipes, I think it's now been neglected and there's a whole new generation now who probably haven't yet tasted it. For them, here is the latest version, the only difference being that we now have a vast range of beers with smart labels to choose from. Not sure which one to use? Do what I do and go for the prettiest label!

Quick Paella with Hot-smoked Salmon

Ingredients:

• 1 tablespoon olive oil
• 1 onion, sliced
• 1 clove garlic, crushed
• 110 grams chorizo
• 1 teaspoon smoked paprika
• 300 grams long grain rice
• 1 liter hot chicken stock
• 200 grams frozen peas
• 3 tablespoons flat leaf parsley, chopped
• 250 grams hot-smoked salmon fillet, skinned and flaked
• 1 lemon, cut into wedges
• sea salt and freshly ground black pepper

Directions:

Heat the oil in a heavy-based frying pan and cook the onion and garlic for five minutes, stirring regularly. Add the chorizo and fry until it releases its oil, then stir in the smoked paprika and rice. Keep stirring until the rice is coated in oil before pouring in the stock. Bring to the boil and simmer for 15 minutes.. Add salt and pepper, to taste. Stir through the parsley, flakes of salmon and garnish with the lemon wedges. Serve immediately.

(Serves 3)

Kofta (meatballs) In Red Curry Sauce

 

This tasty beef meatballs curry from Weight Watchers is only 305 calories per serving - so you can still enjoy tasty food on your diet.

Ingredients:

• 200 grams lean beef mince
• 1 small onion, chopped finely
• 1 garlic clove, chopped
• 1 tablespoon fresh root ginger, chopped
• 0.5 teaspoon ground cumin
• 1 tablespoon fresh coriander, plus extra to garnish
• 1 small egg, beaten lightly
• Salt and freshly ground black pepper
• For the red curry sauce:
• Low-fat cooking spray
• 1 onion, chopped finely
• 2 garlic cloves, chopped finely
• 1 tablespoon tandoori curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 can chopped tomatoes
• 4 tablespoons 0% fat Greek yogurt

Directions:

Put the beef, onion, garlic, ginger, cumin, coriander and egg in a food processor. Season and blend to a coarse paste. Using wet hands, shape the mixture into walnut size balls. Put them on a plate and chill, covered, for about 30 mins. To make the sauce: Heat a lidded, non stick frying pan, spray with the cooking spray and fry the onion for 7 mins, adding a little water if it starts to stick. Add the garlic and spices and cook for 30 secs. Pour in the tomatoes and add 5tbsp of water. Bring to the boil then reduce the heat to simmering point. Arrange the meatballs in the pan, cover, and simmer for 15–20 mins, turning occasionally and adding a little water if the sauce looks too dry, until the meatballs are cooked through. When the meatballs are cooked, remove them from the pan using a slotted spoon and arrange on two plates. Stir the yogurt into the pan and season. Heat through gently then spoon the sauce over the meatballs. Garnish with the extra coriander.

(Serves 2)

Chorizo, Potato and Thyme Quesadillas

We love these delicious quesadillas from Mexican food expert Thomasina Miers. They're filled with an irresistible combination of chorizo, potatoes and cheese and take just 15 minutes to prepare.

Ingredients:

• 350 grams potatoes
• 0.5 onion, finely chopped
• 1 clove garlic, chopped
• 200 grams chorizo cooking sausage, chopped
• 1 bunch fresh thyme, chopped
• Sea salt and black pepper
• 4 large tortillas
• 400 grams cheese, grated
• Olive oil
• 1 jar salsa

Directions:

Cut the potatoes in equal-size chunks and cook until tender. Leave them to cool a little and then cut them into 1cm dice. Cook the onion until soft, add the garlic and cook for a further 3 minutes. Mix in the chorizo and potato, turn up the heat and fry for another 5 minutes. Mix in the thyme and season. Spread a quarter of the chorizo mixture on one half of a tortilla and sprinkle with a fistful of cheese. Fold the tortilla over so that you have a half moon. Brush it with a little olive oil (so the tortilla doesn’t stick to the pan) and place in a hot, dry frying pan or griddle and cook until golden and crisp. Repeat with the remaining tortillas. Cut into wedges and serve with your favourite table salsa.

(Serves 4)

Four Star Salad

Ingredients:

• 225 grams French garlic sausage, in one piece
• 1 medium lettuce
• 110 grams small pink-gilled mushrooms
• 2 ripe avocados
• For the dressing:
• 150 milliliters soured cream
• 2 cloves garlic, crushed
• 2 tablespoons mayonnaise
• 1 level teaspoon mustard powder
• 2 tablespoons olive oil
• 1 tablespoon wine vinegar
• 1 tablespoon lemon juice
• 1 bunch spring onions, chopped

Directions:

1. Begin by combining the soured cream with the garlic, mayonnaise and mustard powder. Then mix together the oil, vinegar and lemon juice and gradually add these to the soured cream mixture, tasting and seasoning with some salt and pepper.

2. Now slice the garlic sausage into 1/2 in (1 cm) slices and then cut these slices into 1/2 in (1 cm) strips. Next break up the lettuce leaves and arrange them in a salad bowl: wipe and thinly slice the mushrooms (don't take the skins off) and add these to the lettuce pieces. Finally prepare the avocados by removing the stones and peeling them, then cutting them into 1/2 in (1 cm) cubes. Add these to the lettuce and mushrooms with the strips of garlic sausage.

3. Mix it all together gently, then add the dressing and toss again very gently. Sprinkle the chopped spring onions all over the surface and serve straight away. This is nice served with home-made wholemeal bread.

(Serves 4)

This salad is a meal in itself. The stars in question here are avocado, French garlic sausage, mushroom and lettuce, with a lovely, garlicky, soured cream dressing.

Boeuf Bourguignon with Baguette Dumplings

Each region in France uses their own local red wine for this dish, so you don’t need to use a bottle of Burgundy. Dumplings made from leftover baguettes make a great alternative to potatoes, as well as soaking up the juices from the stew.

Ingredients:

• 900 grams beef shin or stewing beef, cut into 6 large chunks
• 2 tablespoons plain flour
• 2 tablespoons vegetable oil
• 150 grams lardons or cubes of smoked bacon
• 10 button onions or shallots, peeled
• 2 cloves garlic, crushed flat
• 1 bay leaf
• bunch parsley, stalks only
• sprig of thyme
• sprig of rosemary
• 3 cloves
• 10 peppercorns, crushed
• 500 milliliters red wine
• 1 tablespoon tomato purée
• 1 teaspoon sugar
• 1 teaspoon salt
• 10 chestnut mushrooms
• parsley leaves, chopped, to garnish
• For the dumplings
• 200 grams stale baguette or other bread (crust included)
• handful chopped parsley
• 250 milliliters milk
• pinch of nutmeg
• salt and freshly ground black pepper
• 1 free-range egg
• 1 tablespoon plain flour
• butter, for frying

Directions:

Preheat the oven to 150C/300F/Gas 2. Dust each piece of meat with flour. Heat the oil in a large casserole over a high heat and fry the meat in batches until browned. Remove each batch, keeping the oil, then fry the lardons, onions and garlic in the same pan until golden brown. Add in the herbs and spices and return the meat to the pan. Add 300ml/10fl oz water, the wine, tomato paste, sugar and salt. Scrape up the caramelized bits as they will add flavour. Cover, place in the oven and cook for three hours or until the meat is tender and almost falling apart. Cut the baguette into small cubes and place in a bowl. Add the parsley. Bring the milk to a boil and pour over. Stir so that the milk is absorbed evenly, then cover and leave for 15 minutes. Season with nutmeg, salt and pepper, stir in the egg, and mix in one tablespoon flour. If the mix is too wet (it should be moist and only slightly sticky), add a second spoon of flour. Wet your hands a little to help stop the dough sticking to them, then make 12-14 dumplings (smaller than a golf ball). About 20 minutes before the stew is ready, add the mushrooms into the stew and season with salt to taste. Meanwhile, heat a knob of butter in a large frying pan and fry the dumplings on a medium heat for five minutes or until golden-brown and crisp, then drain. Garnish the stew with parsley and serve with the dumplings.

(Serves 4)

Spinach, Feta and Filo Pie

Who can resist the temptation to break into a crisp pie crust and reveal what's underneath? This tasty pie has a creamy spinach and Feta filling

Ingredients:

• 250 grams filo pastry
• 5 tablespoons olive oil
• 2 onions, peeled and chopped
• 2 cloves garlic, peeled and crushed
• 500 grams frozen spinach
• 250 grams tub ricotta cheese
• 1 medium egg, lightly beaten
• ¼ teaspoon freshly grated nutmeg
• Salt and ground black pepper
• 200 grams Feta cheese, diced
• 30 grams pine nuts
• 20c m (8in) flan ring
• Baking sheet lined with baking parchment

Directions:

Set the oven to 200°C/Gas Mark 6. Arrange a sheet of filo pastry in the flan ring on the lined baking sheet. Brush with oil and repeat with 4 more sheets of filo, to cover the base and sides of the ring, trimming off any excess. Bake for 10 mins until pale golden. Meanwhile, heat 1 tbsp oil in a frying pan, add the onion and fry gently for 3 mins, and then add the garlic. Put the frozen spinach in a bowl and microwave on High for 5 mins. Drain through a sieve, pressing out excess liquid, and then return it to the bowl. Add the onion and garlic to the spinach and mix in the ricotta cheese, beaten egg, nutmeg, seasoning and Feta cheese. Spoon the mixture into the baked filo pastry case. Brush oil on the remaining 4 sheets of filo and crumple them on top of the spinach filling, pressing edges into the sides. Scatter pine nuts over the top. Bake for 30-40 mins, until the pastry is golden. Cover the top loosely with foil if it’s browning too much.

(Serves 8)

Slow Cooker Chipotle Pulled Pork

This pulled pork recipe is great for feeding a crowd and cooking it in a slow cooker couldn’t be easier.

Ingredients:

• 1.5 kilograms pork shoulder
• 2 tablespoons chipotle sauce
• For the fresh tomato salsa
• 6 tomatoes, chopped
• 0.5 red onion
• 1 tablespoon lime juice (about ½ lime)
• small handful chopped fresh coriander
• 0.5 garlic clove, finely chopped
• 1 teaspoon olive oil
• For the guacamole
• 2 avocados, peeled, chopped
• 0.5 garlic clove, finely chopped
• 1 tablespoon lime juice (about ½ lime), plus more to taste
• salt and freshly ground black pepper
• 12 flour tortillas, to serve

Directions:

Season the pork shoulder with salt. Place the pork shoulder into a slow cooker and cook on low for 8-10 hours. Meanwhile, for the fresh tomato salsa, mix all of the ingredients together in a bowl and season, to taste, with salt, freshly ground black pepper and more lime juice. For the guacamole, mash the avocado pieces and garlic together until smooth, then stir in the lime juice and season, to taste, with salt, freshly ground black pepper and more lime juice. To serve, remove the skin and fat from the pork shoulder and shred the meat with two forks. Place the meat into a bowl. Mix the chipotle sauce with two tablespoons of the cooking liquid and pour the mixture over the pork. Mix until the pork is coated in the sauce. To serve, arrange the pork on a serving plate and spoon the salsa and guacamole into separate bowls. Warm the tortillas according to packet instructions and serve alongside.

(Serves 4-6)

Mary Berry's Pork with Chilli and Coconut

Mary's takeaway-style dinner of Thai-spiced pork is balanced in a rich and creamy coconut and tomato sauce.

Ingredients:

• For the pork with chilli and coconut:
• 750 grams pork fillet (tenderloin), trimmed and cut into 5mm (1⁄4in) strips
• 2 tablespoons sunflower oil
• 8 spring onions, cut into 2.5cm (1in) pieces
• 1 large red pepper, halved, seeded, and cut into thin strips
• 1 can chopped tomatoes
• 60 grams creamed coconut, coarsely chopped
• 4 tablespoons water
• 1 tablespoon chopped fresh coriander
• 1 tablespoon lemon juice
• Salt and black pepper
• Coriander sprigs to garnish
• Chinese noodles to serve
• For the spice mix:
• 2.5 centimeter fresh root ginger, peeled and grated
• 2 fresh red chillies, halved, seeded, and finely chopped
• 1 garlic clove, crushed
• 1 tablespoon mild curry powder

Directions:

For the spice mix: In a bowl, combine the ginger, chillies, garlic, and curry powder, and season with salt and pepper. For the pork with chilli and coconut: Turn the pork in the spice mix, cover, and leave to marinate in the refrigerator for 2 hrs. Heat a wok or large frying pan, add the oil, and heat until hot. Add the strips of pork in batches, and stir-fry over a high heat for 5 mins or until browned all over. Add the spring onions and stir-fry for 1 min. Add the red pepper and stir-fry for 1 min, then add the tomatoes, coconut, and measured water. Bring to a boil, cover, and simmer very gently for 15 mins or until the pork is tender. Add the chopped coriander, lemon juice, and salt and pepper to taste. Garnish with coriander sprigs and serve on a bed of chinese noodles.

(Serves 6)

Save time by marinating the pork the night before and keep it in the fridge until you need it.

Nigel Slater's Midweek Dinner: Chorizo Burgers

"Choose a softish chorizo. It should only be a little firmer than a butcher’s sausage"

Ingredients:

• 350 grams soft chorizo
• 250 grams minced pork
• 4 tablespoons plain flour
• 2 tablespoons oil
• 4 ciabbatta rolls
• 1 handful salad leaves

Directions:

1. Remove the skins from 350g of soft chorizo and discard. Put the meat in a mixing bowl, add 250g of minced pork and mix well. Check the seasoning. It will need little, but much depends on your chorizo, some being more highly flavoured than others.

2. Split the mixture into four and roll into four balls. Pat each ball into a thick patty, about the diameter of a digestive biscuit.

3. Heat a nonstick frying pan, add a thin film of oil then place the burgers in the pan. Let them cook until lightly browned on the underside then flip and cook the other side, adjusting the heat accordingly so that they cook through to the middle.

4. Split four panini or ciabatta buns open, partially fill with salad leaves then add the chorizo burger.

(Serves 4)

Swap the chorizo for morcilla or a soft black pudding. Add a few herbs such as oregano, thyme or ground bay and spices such as juniper, allspice or fennel seed. Fill the buns with a fennel salad or a tomato and cucumber salsa. Use ground chicken instead of the pork.

Spaghetti Bolognese

Ingredients:

• 3 tablespoons olive oil
• 225 grams smoked back bacon, finely diced
• 2 onions, finely diced
• 1 clove garlic, finely chopped
• 2 large carrots, finely diced
• 3 sticks celery, finely diced
• 500 grams minced beef
• 800 grams chopped tomatoes
• 2 tablespoons tomato purée
• 250 milliliters white wine
• 3 finely pared strips lemon zest
• 1 bay leaf
• 3 sprigs parsley
• Salt and freshly ground pepper
• Freshly grated nutmeg
• 10 tbsp freshly grated Parmesan, plus extra to serve
• 500 grams spaghetti
• 30 grams butter

Directions:

1. To make the bolognese sauce, heat the olive oil in a large saucepan over a medium heat. Add the bacon, onion, garlic, carrot and celery and fry for about 6 minutes or until tender. Stir in the minced beef and stir-fry until the beef is evenly brown and crumbly. Add the chopped tomatoes, tomato purée, wine, lemon zest, bay leaf and parsley. Lightly season with salt (the bacon is quite salty). Add pepper and freshly grated nutmeg to taste.

2. Return the mixture to the boil and simmer gently for an hour until it forms a thick, flavoursome sauce, then remove the lemon zest, bay leaf and parsley. Finally, stir in 6 tbsp grated Parmesan.

3. Just before you are ready to serve, drop the spaghetti into a pan of boiling, salted water. Cook according to packet instructions until al dente - about 10 minutes. Drain thoroughly and heap into a serving bowl. Add the butter and 4 tbsp more Parmesan. Toss well and serve with the sauce and extra Parmesan.

4. Adapted from a recipe was first published on Waitrose.com in February 2004.

(Serves 6)

Linguine With Gorgonzola, Pancetta And Wilted Rocket

Ingredients:

• 225 grams linguine
• 110 grams Gorgonzola Piccante
• 125 grams cubetti (cubed) pancetta or chopped bacon
• 50 grams fresh rocket
• 200 milliliters crème fraîche
• 1 clove garlic, , peeled and crushed
• 110 grams Mozzarella, , cut into little cubes
• a little freshly grated Parmesan (Parmigiano Reggiano), to serve

Directions:

1. Begin by putting the pasta on to cook (see How to cook perfect pasta, below) and give it 1 minute less cooking time than normal, then place the Gorgonzola Piccante and the crème fraîche in a food processor and whiz it to blend together. Next place a large, solid frying pan over direct heat and, as soon as you think it is really hot, add the cubes of pancetta or chopped bacon and sauté them in their own fat for 3-4 minutes, keeping them on the move to brown all the edges evenly. Then add the garlic to the pan and toss that around for about 1 minute. Next, remove the pan from the heat and add the rocket leaves which, when you have given them a stir, will wilt in the heat of the pan.

2. When the pasta is ready, drain it immediately and return it to the saucepan. Now add the Gorgonzola mixture, Mozzarella and the contents of the frying pan, then return the pan to a low heat and toss everything together very thoroughly for about 1 minute. Give it a good seasoning of freshly milled black pepper and, if it needs it, a touch of salt, then serve very quickly in hot pasta bowls with some Parmesan sprinkled over.

3. Serve with a mixed leaf green salad. A nice starter would be some mixed salami and ciabatta.

4. This recipe is taken from How to Cook Book One.

(Serves 2)

This is a lovely combination of assertive flavours that harmonise together perfectly.

British Bangers With Curly Kale And Bacon

Ingredients:

• 454 grams Sausages
• 1 tablespoon olive oil
• 1 onion, , sliced
• 2 cloves garlic, crushed
• 200 grams Smoked Danish Lardons
• 200 grams curly kale, , washed and chopped

Directions:

1. Preheat the grill to medium and cook the sausages for 10-12 minutes, turning occasionally, until browned and thoroughly cooked.

2. Meanwhile, heat the oil in a large frying pan or wok and add the onion and garlic. Fry for 2-3 minutes, stirring constantly, until the onions are slightly softened.

3. Add the lardons and cook for 3-4 minutes, until golden. Stir in the kale and fry for a further 3-4 minutes, until it is just wilted and piping hot. Season with black pepper and serve immediately with the sausages. Mustard-flavoured mashed potato also makes a lovely accompaniment.

Cod, Chorizo and Chickpea Casserole

Ingredients:

• 4 cod fillets, around 150g (5oz) each
• 100 grams chorizo, sliced (uncooked if possible)
• 4 small onions, chopped
• 1 tablespoon olive oil
• 2 tins whole plum tomatoes
• 2 tins chickpeas, drained and rinsed
• 2 cloves garlic, crushed

Directions:

Preheat the oven to 180°C (350°F, gas mark 4). In a large sauté pan or roasting tin, fry the onions in the olive oil until soft and tender. Add the garlic and chorizo slices and fry for 2 to 3 mins. Don't over-fry the chorizo as it can become tough. Next, add the tomatoes and chickpeas and stir together well. Place in an ovenproof dish and sit the cod fillets on top. Bake in the oven for 20-25 mins or until the fish is cooked through.

(Serves 4)

Bratwurst with Rosti and Onion Sauce

Bratwurst can be bought from some specialist delis and you occasionally see them in supermarkets. They make a change from normal bangers as they have a smooth but meaty texture. With a good onion sauce and crisp potato rosti they make a change for supper. Anton Mosimann often serves them at his chef reunion dinners and they always hit the spot with hungry alcohol-fuelled chefs.

Ingredients:

• 4 large bratwurst sausages weighing about 150g each
• 2 large floury baking potatoes
• 2 tablespoons olive oil
• for the onion sauce
• 2 onion, peeled and thinly sliced
• 1 tablespoon vegetable oil
• 1 knob butter
• 3 tablespoons plain flour
• 1 tablespoon tomato puree
• 1 tablespoon mustard (dijon)
• 100 milliliters red wine
• 250 milliliters beef stock
• 1 pinch salt and black pepper

Directions:

1. To make the sauce, heat the oil in a thick-bottomed pan and gently cook the onions for 8-10 minutes with a lid on until lightly coloured. You may need to add a splash of water if they are catching on the bottom of the pan. Add the butter, flour and tomato purée and stir well over a low heat for a minute. Add the mustard, stir well then gradually add the red wine, stirring to avoid lumps forming, before gradually adding the beef stock. Season, bring to the boil and simmer gently for 20-25 minutes until the sauce has reduced by about two thirds and thickened. If the sauce is getting too thick, add a little water. Remove from the heat and cover with a lid to keep warm.

2. Meanwhile put the potatoes in a pan and cover with salted water. Bring to the boil and simmer for 15 minutes so they are cooked no more than two thirds of the way through. Remove from water and leave to cool for about 15 minutes, running them under cold water if you need to speed up the process. Scrape the skin from the potatoes with a knife and grate them on the coarse side of a grater. Put them in a bowl, season and mix well.

3. Heat a non-stick frying pan about 20-22cm in diameter (or you can make individuals in non-stick egg or blini pans) with about a tablespoon of olive oil in and add the grated potato. Press the potato down lightly with a spatula and cook on a low heat for about 4-5 minutes until the bottom is lightly golden and crisp, then flip them over and cook for another 4-5 minutes on the other side until crisp. Keep them warm in a low oven.

4. To cook the sausages, grill them in a ribbed griddle pan or under a medium to hot grill for 4-5 minutes on each side until lightly coloured.

5. If you've made a large rosti, quarter it and serve a bratwurst on each quarter with the hot sauce spooned around.

(Serves 4)

Warm Potato and Apple Salad with Boudin Noir

Ingredients:

• 2 Granny Smith apples
• 1 tablespoon water
• 1 tablespoon sugar
• 3 large potatoes
• 1 tablespoon olive oil
• Salt and pepper
• 1 or 2 links of boudin noir with onions, removed from skin
• Mint, snipped with scissors

Directions:

1. Take one of the apples, peel, core and cube, then put in a small pot with the water and sugar, bring to a boil and simmer for about 5 minutes. Set aside, keep warm.

2. Core the other apple, don’t peel, cube and refrigerate.

3. Peel and cube the potatoes, then cook in the olive oil until brown and cooked. Season with salt and pepper. Set aside and keep warm.

4. Cook the boudin noir in another pan until brown. Keep warm.

5. Divide the cooked apple and scatter on the bottom of two plates. Sprinkle with a little of the mint. Place the potatoes on top of the apple and mint, then the boudin, the raw apples and a little more mint. Enjoy.

(Serves 2)

Flammekueche (Cream and Onion Tart)

Ingredients:

• 1 pack bread dough (you can use pizza dough instead)
• 2 large onions
• 300 milliliters sour cream
• 120 grams bacon
• 100 grams grated cheese
• salt and pepper
• grated nutmeg
• dry white wine

Directions:

Approximately 1 hour in advance, cover the thinly-sliced onions with dry white wine (if you are in a hurry and unable to leave for an hour, you'll notice a difference in the taste). Prepare the dough and spread it out thinly. Drain the onions, but not too much, it's best when there's some wine left. Slowly cook the onions with butter, without letting them colour. Leave to cool. Mix the sour cream, onions and the bacon, season with a little salt (not too much because of the bacon), pepper and nutmeg. Spread the mixture out over the dough and sprinkle with the grated cheese. Cook at 220°C (Gas Mark 7) for 10-15 minutes.

(Serves 4)

Tomato Meatball Wraps

Feed the family for just £3.41 with our Italian-style tomato meatball wraps - they're also a great way to do something different and tasty with mince beef

Ingredients:

• 500 grams minced beef
• 1 teaspoon mixed herbs
• 2 cloves garlic, crushed
• 1 tablespoon oil
• 400 grams tinned chopped tomatoes
• 2 tablespoons tomato puree
• 8 wholemeal tortillas
• 100 grams cheddar
• 1 carton soured cream

Directions:

1. Mix the beef with the herbs and seasoning. Divide into 24 and roll into balls. Heat the oil in a large frying pan and fry the meatballs for 10 mins until golden.

2. Add the chopped tomatoes and purée and cook for a further 10 mins. Warm the tortillas according to pack instructions.

3. Spoon the meatballs over the tortillas, sprinkle over the cheese and add a dollop of soured cream. Fold up and serve with salad.

(Serves 4)

Sweet Potato Bhuna Masala

Put those back-of-the-cupboard spices to good usein this vegetarian curry recipe.

Ingredients:

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon cardamom pods
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 garlic cloves, sliced
• 2.5 centimeter piece ginger, chopped
• 1 teaspoon curry powder
• 1 teaspoon chilli powder
• cinnamon stick
• 200 grams fresh tomatoes, chopped
• 150 milliliters coconut milk
• 100 milliliters white wine
• 450 grams sweet potato, diced
• 200 grams fresh or frozen peas
• To serve
• basmati rice
• naan bread
• mango chutney

Directions:

Place the cumin, coriander and cardamon in a frying pan over a medium heat and toast for two minutes. Grind the spices in a pestle and mortar to a fine powder. Heat the vegetable oil in a large frying pan over a low heat. Cook the onion for 18-20 minutes, or until golden-brown and caramelised. Add the garlic, ginger, ground spices, curry powder, chilli powder and cinnamon stick to the onions and cook for a further five minutes. Add the tomatoes, coconut milk, white wine and sweet potatoes and cook for 15-20 minutes, or until the potatoes are tender. Add the peas five minutes before the end.

(Serves 4)

Quick Paella with Hot-smoked Salmon

Ingredients:

• 1 tablespoon olive oil
• 1 onion, sliced
• 1 clove garlic, crushed
• 110 grams chorizo
• 1 teaspoon smoked paprika
• 300 grams long grain rice
• 1 liter hot chicken stock
• 200 grams frozen peas
• 3 tablespoons flat leaf parsley, chopped
• 250 grams hot-smoked salmon fillet, skinned and flaked
• 1 lemon, cut into wedges
• sea salt and freshly ground black pepper

Directions:

Heat the oil in a heavy-based frying pan and cook the onion and garlic for five minutes, stirring regularly. Add the chorizo and fry until it releases its oil, then stir in the smoked paprika and rice. Keep stirring until the rice is coated in oil before pouring in the stock. Bring to the boil and simmer for 15 minutes.. Add salt and pepper, to taste. Stir through the parsley, flakes of salmon and garnish with the lemon wedges. Serve immediately.

(Serves --)

Slimming World's Burger and Chips

Ingredients:

• For the chips:
• 4 large baking potatoes, peeled and cut into 1cm/½in chips
• Sea salt and freshly ground black pepper
• Low-calorie cooking spray
• For the salsa:
• 3 ripe plum tomatoes, finely chopped
• 1 garlic clove, peeled and finely chopped
• ½ small onion, peeled and finely chopped
• 1 teaspoon artificial sweetener
• 57 milliliters water
• 1-2 teaspoon Worcestershire sauce
• 1-2 drops Tabasco sauce
• For the burgers:
• 794 grams extra lean minced beef
• 8 tablespoons very finely chopped shallots
• 4 teaspoons Worcestershire sauce
• 4 cloves garlic, peeled and crushed
• 4 wholemeal roll
• To serve:
• 4 lettuce leaves
• 4 slices tomato
• Grated carrot
• Shredded red cabbage

Directions:

1. Preheat the oven to 240ºC/gas 9. Place the chips in a pan of lightly salted boiling water for 3-4 mins. Drain well on kitchen paper and leave to dry for about 10 mins. Return the chips to the dry pan, cover with a lid and shake to ‘rough-up’ the edges of the chips. Transfer to a non-stick roasting tin, spray with low-calorie cooking spray and bake for 20-25 mins, turning occasionally. Meanwhile place all the salsa ingredients in a small saucepan and bring to the boil. Reduce the heat to low and cook gently for 4-5 mins. Remove from the heat and allow to cool to room temperature. To make the burgers: Place the minced beef, shallots, Worcestershire sauce and garlic in a bowl and, using your hands, combine thoroughly. Season well, divide into four and shape into flat burgers. Spray the burgers with low-calorie cooking spray, place under a hot grill and cook for 5-6 mins on each side or until cooked to your liking. Remove and keep warm. To assemble the burgers: Split the rolls in half and place a lettuce leaf and a tomato slice on top of each base. Top with a burger and some of the salsa, and serve immediately with the chips and some grated carrot and shredded red cabbage. Syns per serving: Free* on Extra Easy (When following the Slimming World diet you are allowed 15 syns per day)

2. *add 6 Syns if not using wholemeal roll as a Healthy Extra

(Serves 4)

Slimming World Spicy Vegetable Chilli

Ingredients:

• Low calorie oil spray
• 200 grams Quorn mince
• 1 red onion, peeled, halved and thinly sliced
• 2 red chillies, deseeded and finely chopped or sliced
• 2 garlic cloves, peeled and crushed
• 1 teaspoon ground ginger
• 2 teaspoons ground coriander
• 2 teaspoons cumin seeds, crushed
• 1 carrot, peeled and cut into 1cm (1-2in) dice
• 2 sticks celery, cut into 1cm (1-2in) dice
• 1 can chopped tomatoes
• 2 cans red kidney beans, rinsed and drained
• Salt and freshly ground black pepper
• Large handful of coriander leaves, chopped
• For the guacamole
• 1 ripe avocado, stoned, peeled and cut into 1cm (1-2in) diced
• 1 red onion, peeled and finely diced
• 2 plum tomatoes, finely diced
• 1 red chilli, finely chopped
• 2 limes, juiced
• Small handful of coriander leaves, finely chopped
• To serve
• Very low-fat natural fromage frais

Directions:

Spray a large, non-stick frying pan with oil and place over a medium heat. Add the Quorn, onion, chilies, garlic, ginger, ground coriander, carrot and celery and stir-fry for 4-5 minutes. Add the tomatoes and beans, season well and bring to the boil. Reduce the heat and cook gently for 25-30 minutes, stirring often. Meanwhile make the guacamole. Mix all the ingredients together in a small bowl, season well and set aside until needed. Remove the Quorn mixture from the heat, stir in the chopped coriander and serve immediately, garnished with a little fromage frais and accompanied by the guacamole. Syns per serving (When following the Slimming World diet you are allowed 15 syns per day) Original: 3½ Green: 13½

(Serves 4)